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RECIPE
20 INGREDIENTS8 STEPS35MIN

Gluten-Free Pancakes with Cranberry Apple Compote

5.0
2 Ratings

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Lemons and Basil

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These Gluten-Free Pancakes with Cranberry Apple Compote would make for a lovely addition to your Christmas Breakfast or Brunch! Bold in flavor, rich in color!
35MIN
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1/2 cup
1/4 cup
1/2 cup
Water
1/2 Tbsp
Ground Cinnamon
3 1/3 cups
2 cups
Granny Smith Apples , peeled, diced
1 1/2 cups
Gluten-Free All-Purpose Flour
1/2 Tbsp
Baking Powder
1/2 tsp
Baking Soda
1/2 tsp
2 Tbsp
Organic Coconut Sugar
2
Organic Eggs
1 3/4 cups
Unsweetened Vanilla Almond Milk
1/4 tsp
Ground Nutmeg
to taste
or Honey
to taste
Oranges , zested
to taste
to taste
Pecans

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Nutrition Per Serving

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CALORIES
184
FAT
1.2 g
PROTEIN
2.3 g
CARBS
41.3 g

Cooking Instructions

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Step 1
For the Cranberry Apple Compote: Add Honey (1/2 cup), Maple Syrup (1/4 cup), Water (1/2 cup) and Ground Cinnamon (1 teaspoon) to a medium sauce pan. Cook over medium heat and bring to a boil, stir frequently.
Step 2
Once mixture above is boiling, add Fresh Cranberry (12 ounce) and Granny Smith Apple (2 cup), gently stir until well combined. Reduce heat to low and allow mixture to simmer for 10-15 minutes, or until mixture has begun to thicken.
Step 3
Remove from heat and allow to cool, then take fork and gently mash cranberries against the side of the pan so they pop and release their juice.
Step 4
For the Glutten-Free Pancakes: Add Gluten-Free All-Purpose Flour (1 1/2 cup), Baking Powder (1 1/2 teaspoon), Baking Soda (1/2 teaspoon), Salt (1/2 teaspoon) and Organic Coconut Sugar (2 tablespoon) to a large mixing bowl, whisk until well combined.
Step 5
Add in the Organic Egg (2), Unsweetened Vanilla Almond Milk (1 3/4 cup), Apple Cider Vinegar (1 1/2 teaspoon), Vanilla Extract (1 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/4 teaspoon). Stir until mixture is smooth, it should be somewhat thin, like your traditional pancake batter.
Step 6
Heat large skillet over medium heat and spray with coconut oil cooking spray.
Step 7
Once the skillet is hot, pour batter into individual pancakes, using approximately ¼ cup for each pancake. Smooth out with a spoon or spatula if needed. Cook until golden brown on bottom, then flip and cook again until a light golden brown color is reach. Repeat with the remaining batter.
Step 8
Serve warm with Maple Syrup (to taste), Orange (to taste), Greek Yogurt (to taste), Pecans (to taste) and enjoy!

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Nutrition Per Serving
Calories
184
% Daily Value*
Fat
1.2 g
2%
Saturated Fat
0.3 g
2%
Trans Fat
0.0 g
--
Cholesterol
29.6 mg
10%
Carbohydrates
41.3 g
15%
Fiber
5.0 g
18%
Sugars
21.8 g
--
Protein
2.3 g
5%
Sodium
242.6 mg
11%
Vitamin D
--
--
Calcium
97.0 mg
7%
Iron
0.6 mg
3%
Potassium
76.8 mg
2%
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